JPS6159713B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fibrous pastry product having a novel texture.

More specifically, the present invention relates to a method for producing a scallop-like paste product whose interior collapses into a fibrous shape when eaten and whose texture closely resembles that of a scallop scallop.

Conventionally, it is known that kamaboko is shredded to make crab leg stick-like meat, or that shredded kamaboko is mixed with minced fish meat, molded into one, and heated to make crab leg stick-like meat. ing. However, the products produced by these methods have the disadvantage of poor appearance, with many cut lines appearing on the surface and fibrous material protruding.

The present inventors conducted research in search of a new refined product that resembles scallop scallops and has a fibrous interior, and found that if the surimi is molded and shredded during the sitting period, the inside will be shredded. They found that the surfaces can be unified by heating.

The present invention involves adding water to raw surimi, stirring and mixing,
This is a method for producing a fibrous pastry product in which the product is molded into a certain shape, left to sit, shredded into fibers in a certain direction, and the shredded portions are heated as a unit.

Products manufactured in this way are shredded into fibers in a certain direction on the inside and joined together to the extent that they can be easily separated by eating, and the outer surface is unified by heating and does not easily separate. state.

The most distinctive feature of the present invention is that the raw material is cut into small pieces during the sitting period during the manufacture of the paste product, in other words, when the raw material is not solidified, and then heated and solidified as it is. Through this treatment, the internal shredded parts of the product, such as scallop scallops, will not be joined together by the final heating and will easily break down into fibers when eaten, but the surface will not easily separate when heated. It is integrally formed.
When you eat this, you can enjoy a new texture that cannot be obtained with conventional paste products.

The raw material surimi in the present invention is conventionally kamaboko,
Any of the ingredients used in fish paste, chikuwa, etc. may be used; for example, Sukemune,
Preferably, frozen surimi of these fish is used. You can use the surimi as it is, but you can also add other meat such as scallops singly or in a mixture to bring out their own unique flavors depending on how shredded they are.

Water is usually added to these raw surimi. The amount of water may be any amount as long as it can be stirred and molded, but is preferably about 40 to 60%.

The hydrated surimi is mixed and stirred. When using a high-speed cutter, it usually takes about 6 to 12 minutes to mix and stir.

The mixed and stirred seasoned surimi is molded into a certain shape and then stored. In general, sitting involves low temperature sitting,
It involves sitting at a high temperature, and is carried out at an appropriate temperature range of 0°C to 25°C or 25°C to 40°C, all day and night, or for 30 to 90 minutes. In the present invention, any of these may be used, but the optimum temperature range is 30°C to 35°C and 40 minutes to 70 minutes. The sitting time is thus selected within various ranges, and it is possible to change the size of the shreds and the hardness of the shredded sections depending on the time. However, the timing of this shredding must be after the thin sections have become solidified again, and must be at a time when the surfaces are unified when the final heating is performed.

Once it has finished sitting, it is then shredded in a certain direction. The thin cross section can have any shape such as square, circle, or hexagon. Normally, if you extrude surimi of a certain shape all at once using an ejection device with a blade mold of these shapes at the outlet, the shape will be intact and it will come out in a freshly shredded state, and there will be no need to push it into pieces. Otherwise, it can be directly transferred to the final heat treatment. Further, according to the extrusion cutting method using a wire mesh, the fibrous paste product cut during extrusion has a wavy shape, which facilitates re-binding during final heating.

After being shredded in a certain direction, it is heated. Heating may be done by steam heating, oil sintering, baking, or the like.

Next, examples of the present invention will be shown.

Example: Mix 100 parts by weight of SA grade Sukemune surimi with 3% salt in a cutting mixer for 10 minutes as usual, then add 40 parts by weight of water, scallop extract and other seasonings for another 5 minutes. Mix and stir.

The obtained scallop seasoned minced meat is 3 cm in diameter and 2 cm in length.
It was molded into a cylindrical shape, kept at 30℃ for 50 minutes, and then extruded using an extruder with a circular wire mesh blade of 1 mm in diameter.The appearance was cylindrical, but it became a fibrous aggregate of scallops with a diameter of 1 mm. Obtain the following and heat it to 85℃15
Steam heated for 1 minute.

When this was fried in a frying pan with butter, the texture was similar to that of scallops fried with butter.

Claims (1)

[Claims] 1. A fibrous material characterized by adding water to raw surimi, stirring and mixing, molding into a certain shape, sitting, shredding into fibers in a certain direction, and heating the shredded parts as one unit. A method for producing a paste product.